Homemade English Muffins

I ran across this recipe for vegan English Muffins a few months ago.  It sounded so good to me because I try to make everything safe for String Beane and he is REALLY allergic to milk.  He has no trouble eating beef, it is just an issue with cow's milk.  So we call him the meat eating vegan. 

Any the who, I tried this recipe and it is fantastic!  There is no way to tell that you are not using dairy in the making of these beautiful things.  I assume that you could substitute dairy products for the dairy-free products and it would be great too.  If you try that let me know.  I have hope that one day String beane will outgrow his allergy and I will be cooking with milk again.  Until then, I am all over these vegan english muffins.

This is the beautiful finished product with some margarine and strawberry jelly.  Yum!

Ingredients

1 cup dairy free milk (I used soy)

1 Tablespoons white sugar

1 package active dry yeast

1 cup warm water (110 degrees F)

1/4 cup margarine 

4 1/2 - 6 Cups all purpose flour

1 teaspoon salt

Directions

In a sauce pan, combine the milk, sugar, salt, and margarine.  Warm the mixture over low heat until the margarine melts and sugar and salt dissolves.  Remove from heat.  In a large bowl, dissolve the yeast in the warm water for about 5-10 minutes.  Add the milk mixture and 4 cups of the flour to the yeast and water.  Mix, adding additional flour 1/2 cup at a time as needed until a soft dough forms.  Knead dough for 10 minutes or until the dough is smooth and elastic.  Place dough in a greased bowl, cover and let rise for 1 hour.

Punch down the dough.  Roll out on a lightly floured surface to about 1/2 inch thick.  Cut large rounds with a biscuit cutter.  Line a baking sheet with parchment paper.  Sprinkle paper with cornmeal and set the rounds on this to rise.  Sprinkle the tops of muffins with cornmeal.  Cover and let rise for 45 minutes.

Heat a greased griddle over medium heat.  Cook the muffins on the griddle until lightly browned.  About 5-7 minutes each side.

 

I cooked five at a time for 5 minutes.  Then I flipped them.

And I cooked them for 5 minutes on this side.

Then I split it open and toasted it.

I slathered it with margarine and strawberry jelly.  I got hungry taking pictures so I took a bite.  Delish!

Mr. Homegrown and I love to eat these for breakfast or a late night snack with our coffee.  The little beanes don't like it like that so much.  I split them open and made lunch for Butter beane and Jelly beane today.

They ate pizza and thought I was cool.

I packaged these up to give to a friend tomorrow.  I hope she likes them.  I hope you will try these and love them too.  Vegan or not, which I am not, these are great English Muffins!  

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